This colorful, healthy salad recipe features persimmons—lightly sweet fruit, commonly grown in California, that ripen just in time to grace holiday tables. If you can't find persimmons, diced apples are a good alternative.
Nutrition per serving may change if servings are adjusted.
1 cup wild rice
¼ cup extra-virgin olive oil
3 tablespoons champagne vinegar or white-wine vinegar
¾ teaspoon salt
½ teaspoon ground pepper
6 cups packed baby kale (about 4 ounces)
2 ripe Fuyu persimmons (see Tip), diced, or 3 cups diced apples
½ cup dried cranberries
¼ cup chopped flat-leaf parsley
Cook rice in a large saucepan of boiling water until just tender, about 45 minutes. Drain and rinse with cold water to cool; drain well.
Meanwhile, whisk oil, vinegar, salt and pepper in a large bowl. Add the rice and kale; marinate at room temperature, stirring occasionally, for 15 minutes. Stir in persimmons (or apples), cranberries and parsley.
Make Ahead Tip: Prepare rice (Step 1) and refrigerate for up to 3 days.
Two types of persimmons are available during the fall and winter. Flat-bottomed Fuyus are bright orange and the texture of an almost-ripe peach when ready to eat—perfect for salsas and salads, with or without the peel. Oval-shaped, darker orange and larger Hachiyas are only edible when almost liquid on the inside. The cinnamon-apricot-flavored flesh is used in baking or can be scooped out of the skin and eaten like custard. Underripe, they are off-puttingly tart. Both types take several days to ripen at room temperature.
248 calories;10 g fat(1 g sat); 5 g fiber; 39 g carbohydrates; 5 g protein; 59 mcg folate; 0 mg cholesterol; 13 g sugars; 6 g added sugars; 2,797 IU vitamin A; 29 mg vitamin C; 43 mg calcium; 1 mg iron; 302 mg sodium; 301 mg potassium
Vitamin A (56% daily value), Vitamin C (48% dv)